who’s ready for part 3?! if anyone happens to wear a costume inspired by this column i would LOOOOVE to see! please please tell me if you do.
R O S E M A R Y [ ' S B A B Y ]
dress / pixie wig / mary janes / necklace / baby stroller
+ and don’t forget to rock a pillow in your tummy.
C H U C K Y ( C H I L D ‘ S P L A Y )
tee / overalls / hair chalk / eyeliner (for cute little freckles) / sneakers
W A Y N E ‘ S W O R L D (couples costume)
on wayne // waynes world hat / black tee / jeans / chucks
on garth // glasses / plaid shirt / aerosmith tee
but who wants to dress like wayne and garth that’s so lame — ooo wait a minute…
yes, that’s me and my friends dressed as the whole gang a couple years ago. we nailed it right?
you may have seen me mention i love horror movies — hey did you know that i LOVE horror movies. we’ve been watching one almost every day since it’s october and i’m a maniac and “HELL NO: the sensible horror film” is exactly what my boyfriend would want in a movie. all he does is complain about their poor choices.
i’ve got wavy hair that i don’t brush so it’s always a mess. i wanted to grow it out long since i went really short a few years ago, but the other day i saw it from the back and i actually had bent hair all over. eesh. then i saw that photo of audrey tatou’s hair and i was like ok i’ll cut this crap.
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long bobs are so cute right? right?!?!
gemstones again?! come on. yes apparently i love gemstones.
yesterday i did a jack o lantern DIY for “the pumpkin project” on design sponge!
for the full how-to and more photos, see it here on design sponge.
i crave ceviche pretty often around here. as i talk about frequently – i looove mexican food and i love fish so come on. also this is the easiest recipe to do ever because you basically chop some stuff and set a timer.
oh and squeeze 45 limes.
adapted from rick bayless
1 pound fresh, skinless fish, cut into 1/2-inch dice
1 1/2 cups fresh lime juice (he says 3 or 4, i say buy a dozen to make sure you have enough juice)
1 medium white onion, chopped into 1/2-inch pieces
2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1 to 2 tablespoons extra-virgin olive oil (optional)
1/2 teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
tortilla chips for serving
in a glass or stainless steel bowl, combine the fish, lime juice and onion. use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. drain in a colander. (you can save a couple tablespoons if you like it a little juicy like i do and pour it back in once the other ingredients are in there)
in a large bowl, mix together the tomatoes, green chiles, cilantro and optional olive oil. stir in the fish and season with salt, about 1/2 teaspoon. add the sugar. cover and refrigerate if not serving immediately. just before serving, gently stir in the diced avocado. garnish the ceviche with cilantro leaves before serving.